Tomato Tart With Puff Pastry
A beautiful tomato tart, crafted with puff pastry and fresh ingredients, perfectly showcases garden tomatoes.
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Instructions
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Preheat oven to 400 F.
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In a medium bowl, combine cream cheese, 4 tablespoons Parmigiano Reggiano, garlic, basil, parsley, lemon zest, and salt; mix well and set aside.
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Slice tomatoes 1/4-inch thick, lightly salt, and blot dry between paper towels.
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Roll defrosted puff pastry to an 11x13-inch rectangle between parchment paper sheets.
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Place the pastry on parchment onto a baking sheet, then prick its center while leaving a 3/4-inch border.
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Fold the border to form the crust edge and chill for 10 minutes.
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Bake the chilled crust for 10 minutes, then cool it completely and reduce oven temperature to 350 F.
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Spread the cream cheese mixture over the cooled crust.
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Blot tomatoes again and arrange them over the cream cheese, then sprinkle with the remaining 2 tablespoons Parmigiano Reggiano and black pepper.
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Whisk one egg with 2 teaspoons cold water and brush over the tart's border.
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Bake the tart for 10 to 15 minutes, until the border is golden brown.
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Garnish with additional cheese, balsamic reduction, flaky sea salt, or fresh basil before serving, if desired.